In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture.

Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.

Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily-floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)

To make pizza, place each dough ball on a heavily-floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top (see below) and bake of 15 to 25 minutes, depending on the thickness of your dough crust.

With a paper towel, rub a tiny bit of olive oil onto the surface of your pizza pan.

Flatten and push out your dough out into a circle on a heavily-floured surface, working quickly. Turning your crust occasionally while working it, until you have reached the desired thickness and size. (See the two links above for a helpful demonstration of various techniques.)

Place the crust dough onto your pizza pan.

Arrange each third of the pie toppings on the crust.

Place the pan into the oven and bake for 15 to 25 minutes, depending on the size of your pan and the thickness of your crust.

NOTE: Whatever sauces you choose to use, be certain that it is thick and without a layer of loose liquid or moisture on top. It will make the pie soggy.